Customer Acceptability of Chicken Hotdog With Vegetable Additives: A Techno Guide Development

This study evaluated consumer acceptability of chicken hotdog with vegetable additives at Cebu Technological University- Barili Campus for the school year 2025-2026 and developed a techno guide based on the findings. The researcher employed an experimental method because it allowed systematic comparison of different treatments. Descriptive and Inferential statistics were used to assess the customer acceptability of each of the five treatments. The five treatments are T0: Pure Chicken Meat Hotdog, Treatment 1: 20 grams of chicken meat with 5 grams of vegetable additives, T2: 15 grams of chicken meat with 10 grams of vegetable additives, T3: 10 grams of chicken meat with 15 grams of vegetable additives and the last treatment is Treatment 4: 5 grams of chicken meat with 20 grams of vegetable hotdogs. Sensory evaluation score sheets were used, indicating the sensory attributes: aroma, color, taste, texture, and overall acceptability. This score sheet was used to evaluate the customer acceptability of each treatment. Statistical Analysis using Analysis of Variance (ANOVA) revealed that Treatment 2 was the most preferred formulation, as assessed by both 10 trained and 100 untrained panelists, for its color, aroma, texture, and overall acceptability, suggesting a significant consumer preference for this mix of chicken meat and vegetable ingredients. Moreover, according to the 9-point Hedonic Scale, Treatment 2 was recognized as the most cost-effective, positioning it as the best choice among all treatments. Therefore, chicken hotdogs enriched with vegetables are a more nutritious and economical choice for consumers, and the creation of a techno-guide aimed at assessing appropriate formulation, processing, and quality standards for production.